Banana Cream Pie With Hazelnut Crust

Everyone loves banana cream pie and this is a good recipe. But what really sets it apart is the hazelnut crust. And the crust is simple to make: add chopped hazelnuts to a just-add-water crust mix. Just one more taste sensation to add to your holiday menu! Three great pies are Apple Crumb Pie,  Maple Pecan Pie and Banana Cream Pie with Hazelnut Crust

For more pie recipes see 20+ Pies For Thanksgiving

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Banana Cream Pie With Hazelnut Crust

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Everyone loves banana cream pie. But what really sets it apart is the hazelnut crust. 

Course: Dessert

Cuisine: American

Keyword: banana, hazelnut

Method: Bake

Skill Level: Intermediate

Servings: 8

Calories: 280 kcal

Author: Marilyn

Ingredients

Crust:

• 2/3 cup hazelnuts Finely chopped
• 3 tablespoons sugar
• 1 1/4 cup just-add-water pie crust mix
• 1 teaspoon butter rum
• 3-4 Tablespoons cold water

For the filling:

• 2/3 cup sugar
• 1/4 cup flour
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoons salt
• 2 cups milk
• 4 Large egg yolks
• 1 teaspoon vanilla
• 2 tablespoon butter
• 3-4 bananas Ripe

Instructions

Crust:

1. Mix the chopped hazelnuts and sugar with the pie crust mix. Add the water to the flavor and then stir both in. Stir with a fork to form a dough ball.
2. Roll out the dough and form the crust in a standard nine-inch pie pan. Form a decorated edge that also acts as a dam to reduce spills. (See picture for a recommended edge.)
3. Preheat the oven to 375 degrees. Line the pie shell with parchment paper and lay pie weights over the lining. Bake for twelve minutes. Remove the paper and weights and bake for another ten minutes or until it just starts to brown. Remove the pie crust and let it cool.

Filling:

1. Place the dry ingredients in a saucepan.
2. Wisk the egg yolks with the milk. Add the egg mixture to the dry ingredients in the saucepan, stirring after each addition.
3. Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble.
4. Add the butter and vanilla and stir.
5. Let the mixture cool for fifteen minutes. While it is cooling, line the baked pie shell with sliced bananas. Spread the filling over the bananas. Chill for several hours. Top each slice with whipped cream to serve. Option: add a bit of cinnamon or coconut to the top.

Recipe Notes

© MARILYN'S TREATS. All images are copyright protected

Nutrition Facts

Banana Cream Pie With Hazelnut Crust

Amount Per Serving (1 g)

Calories 280 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 5g 25%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 260mg 11%

Potassium 0mg 0%

Total Carbohydrates 40g 13%

Dietary Fiber 2g 8%

Sugars 28g

Protein 3g 6%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.